Help! Need tried and true Breakfast casserole recipe that can be assembled ahead of time...pronto!?

I worked in places that sold muffins, and commercial muffins are not made from scratch. They come ready to bake in pails. The amount of butter in it is the secret for moist muffins.

I love blueberry muffins but mine are never moist like commercials cause I make from scratch. You can try a new recipe and also remember that egg white is a dry component. Then the calories and fat will be bigger.

Very Blueberry Muffins 1 ¾ cups flour ½ tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup sugar 1 tbsp oil zest of one lemon 1 egg ¼ cup sour cream ½ cup blueberry juice or milk 1 cup blueberries, fresh or frozen ¼ cup dried blueberries 1 tbsp sugar Preheat oven to 350F. Line a muffin tin with paper liners. Whisk together flour, baking powder, baking soda and salt.

Set aside. In a large bowl, beat together sugar, oil, lemon zest and egg for 1 minute or until smooth. Stir in sour cream and blueberry juice.

Gently stir in dry ingredients until almost fully combined. Add the blueberries and continue mixing until just combined. Spoon mixture into muffin tins, filling each one 2/3 full.

Sprinkle with sugar. Bake 20-23 minutes at 350F, until tester comes out clean and the muffin springs back when lightly pressed. Makes 12.

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